Ingredients with Measurements:
- 1 lb flank steak
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped pitted Kalamata olives
- 2 tbsp capers, drained
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- 1/2 cup beef broth
- 1/2 cup dry red wine
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, parsley, basil, oregano, olives, capers, garlic, salt, and pepper.
2. Lay the flank steak flat on a cutting board and spread the breadcrumb mixture evenly over the surface.
3. Roll up the steak tightly and tie it with kitchen twine.
4. Heat the olive oil in a large skillet over medium-high heat. Sear the rolled-up steak on all sides until browned, about 5 minutes.
5. Transfer the steak to the slow cooker.
6. In the same skillet, add the crushed tomatoes, beef broth, and red wine. Bring to a simmer and cook for 5 minutes.
7. Pour the tomato mixture over the steak in the slow cooker.
8. Cover and cook on low for 6-8 hours or until the steak is tender.
9. Remove the steak from the slow cooker and let it rest for 10 minutes before slicing.
10. Serve the sliced steak with the tomato sauce.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours
5. Temperature:
Low heat setting on the slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 365
Fat: 19g
Carbohydrates: 16g
Protein: 28g
Sodium: 1013mg
Sugar: 8g
Substitutions for ingredients:
- Flank steak can be substituted with top round or bottom round steak.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- Kalamata olives can be substituted with any type of pitted olives.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Dry red wine can be substituted with beef broth or tomato juice.
Variations:
- Add sliced mushrooms to the tomato sauce.
- Use different herbs such as rosemary or thyme.
- Add chopped sun-dried tomatoes to the breadcrumb mixture.
- Use green olives instead of Kalamata olives.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to tie the rolled-up steak tightly with kitchen twine to prevent the filling from falling out.
- Searing the steak before adding it to the slow cooker adds flavor and texture.
- If the tomato sauce is too thin, remove the lid of the slow cooker and let it cook on high for 30 minutes to thicken.
Storage instructions:
Store leftover Braciolone in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Braciolone in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sliced steak on a platter with the tomato sauce spooned over the top.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Serve with crusty bread, pasta, or roasted vegetables.
Suggested side dishes:
- Garlic mashed potatoes
- Roasted carrots
- Grilled asparagus
Troubleshooting advice:
- If the steak is tough, it may need to cook longer in the slow cooker.
- If the tomato sauce is too thick, add a splash of beef broth or red wine to thin it out.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braciolone is a traditional Italian dish made with thinly sliced beef or pork rolled up with a filling of breadcrumbs, cheese, and herbs. It is typically braised in tomato sauce and served with pasta.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the tomato sauce, olives, and capers. The filling of breadcrumbs, Parmesan cheese, and herbs adds a nutty and herbaceous flavor.
Serving suggestions:
Serve this dish as a main course for a family dinner or special occasion.
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Region: Italian